Subj : BH&G 1950
To   : ALL
From : DAVE DRUM
Date : Sat Feb 27 2021 12:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Halibut Chowder With Spinach
 Categories: Seafood, Greens, Vegetables, Pork
      Yield: 4 Servings
 
      1 lb Halibut steaks; 3/4" thick
      4 sl Bacon; halved across
  2 1/2 c  Chopped, peeled potatoes
      1 c  Sliced leeks or chopped
           - onion
      8 oz Bottle  clam juice
    1/2 c  Chicken broth
  1 1/2 ts Snipped fresh dill
           +=OR=+
    1/2 ts Dried dillweed
    1/4 ts (ea) salt & white pepper
  1 1/2 c  Half & half
      1 c  Milk
      2 tb All-purpose flour
      3 c  Chopped spinach
           +=OR=+
      5 oz (1/2 pkg frozen chopped
           - spinach; thawed, well
           - drained
 
  Thaw halibut steaks, if frozen, and cut into 3/4" cubes.
  Discard skin and bones. In a large saucepan cook bacon
  until crisp. Remove bacon, reserving 1 tablespoon
  drippings, if desired. Drain bacon on paper towels;
  crumble bacon and set aside.
  
  In the same saucepan combine reserved bacon drippings (if
  desired), potatoes, leeks or onion, clam juice, chicken
  broth, dill, salt, and pepper. Bring to boiling. Reduce
  heat and simmer, covered, about 15 minutes or until
  potatoes are tender. With the back of a fork, mash
  potatoes slightly against the side of the pan.
  
  Combine half & half, milk, and flour until smooth; add to
  potato mixture. Cook and stir just until mixture comes to
  boiling; add halibut. Reduce heat and simmer, uncovered,
  for 3 to 4 minutes or until fish flakes easily with a
  fork.
  
  Stir in spinach. Cook 1 to 2 minutes more or just until
  spinach is wilted. Sprinkle each serving with crumbled
  bacon.
  
  Makes 4 servings.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't look for big things, just do small things with love. -- Mother Teresa
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